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Williamsburg pound cake
The secret of this cake lies in slow, careful baking.
Preparation: 25 minutes
1 lb. Butter
½ lb. Pitted dates
1 lb granulated sugar
8 large almonds, with skins removed
12 eggs separated and beaten
1 lb flour, sifted twice
honey for glazing
Cream the butter and sugar together. Add the well-beaten yolks and the
stiffly beaten whites, and the flour alternately to the sugar and butter
mixture. Beat until very light. Pour the mixture into a well-greased
and floured round pan, (sprint form or tube pan may also be used), large
enough to hold it the about 1 inch left on top. Bake in a moderate oven,
325 until golden brow. Allow to cool in the pan. When cooled, decorate
the top of the cake completely with the dates and almonds; glaze with
honey.
Dolly Madison
The White House 1809
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